The editor-in-chief of Nargis magazine Ulviya Makhmudova met with the talented chef of Dinamo hotel David Mottl who was involved in development of Lufthansa airline's business class menu, earned Michelin star at Marco Polo restaurant by the Columbia hotel in Hamburg and worked in many countries around the world. The conversation turned out very warm, with spicy aroma notes in the air, but at first Ulviya khanum made chief a company in the kitchen and they made a salad together with a green papaya and something else.
Now our readers also can prepare the most delicious green salad by the chef's recipe.
Green papaya salad with roasted peanuts tossed in Lime and Fish sauce
Ingredients:
Green Papaya julienne 110g
Carrot julienne 15g
Red bell pepper julienne 10g
Green beans julienne 15g
Cucumber julienne 35g
Red onion julienne 7g
Zira tomato stripes 50g
Roasted peanuts 12g
Spring onion rings 3g
Red basil, Coriander, Mint leave mix 5g
Dressing:
Brown sugar 10g
Lime juice 18g
45g Fish sauce
Ginger grated 2g
Pinch of red chili flaks
Allergens: Peanuts, fish, Molluscs, Crustaceans
Method: Whisk all together. Add the tomato stripes and crush them with your hands a bit. Take some of the herbs and pull a part and add to it. Add all remaining ingredients and toss in the dressing. Garnish with some fresh herbs Red basil, Coriander and Mint.
